Instant Pot Bourbon Keto Pumpkin Pie Cheesecake

Instant Pot Bourbon Keto Pumpkin Pie Cheesecake

This sweet and creamy Autumn treat will delight you with two treats wrapped into one. The tangy cheese, pumpkin and spice mixed with the oaky, carmel tones of bourbon make this cheesecake a delight. Pressure cooking ensures a nice moist cake that's perfectly baked and never dry. Family friendly and picky teen approved.

Course Dessert

Cuisine American

Keyword gluten free, Pressure Cooker

Prep Time 25

Cook Time 45

Fridge Time 1

Total Time 1 1 10

Servings Slices

Calories 256kcal

Author Brandy

Equipment

Ingredients

Crust

1 cup Almond Flour Or any nut flour you choose (cashew , pecan, etc.)
1/4 tsp Ground Ginger
1/4 cup Allulose
2 Tbsp Butter Melted

Filling

8 oz Cream Cheese Room Temp
2 Eggs room temperature
3/4 cup Pumpkin Puree Sugar free, just pumpkin.
1/4 cup Golden Monkfruit *or any low carb brown sugar replacement
1/2 tsp Vanilla Extract
2 Tbsp Bourbon *omit if you don't want to use alcohol
1.5 tsp Ground Cinnamon
1/4 tsp Nutmeg
1/4 tsp Ground Ginger
1/2 tsp Salt

Topping

¼ cup Sour Cream
1 Tbsp Allulose
1/2 Tbsp Bourbon * or vanilla extract if you don't want to use Bourbon

For the Pressure Cooker

1.5 cups water

Instructions

Crust

Mix all crust ingredients and press into a parchment lined 6 or 8 inch cheesecake pan that fits into your instant pot or Ninja Foodi. Place pan with crust into freezer for 15 minutes while you are preparing the filling.

Filling

Mix all ingredients with a hand mixer until completely smooth. Pour filling into the pan, on top of the crust.

Pressure Cook

Add 1.5 cups of water to the bottom of your pressure cooker and then place a trivet inside the pot.
Gently cover the cheesecake first with a paper towel and then with a piece of aluminum foil to tent.
Place cheesecake into pressure cooker using a pressure cooker sling.
Lock on lid and close Pressure Valve. Cook at High Pressure for 30 minutes. Allow a 15 minute natural release.
After all pressure has been released, open pressure cooker and remove the pan. Remove the foil and paper towel and dab away any water that may have accumulated. (It shouldn't).
The center may be slightly soft, but don't worry. The cheesecake will continue to cook as it cools. If you over cook the top will crack like the cheesecake here. Seep post for tips.

Topping

Mix together the sour cream, sugar and Bourbon and spread over the top of the hot cheesecake.
Let cool on a trivet or wire rack for at least one hour.
Cover finished cheesecake with vents to let moisture escape and chill in refrigerator overnight. Remove Cheesecake from pan and serve. See post for tips.

Notes

The nutritional information is based on making 8 slices in this cheesecake. Serve with low carb whipped cream if desired.

Nutrition